Camarones a la Plancha
Mexican shrimp skewers is a flavorful, easy recipe you can throw together quickly, even on a weeknight. Kids and grownups alike will be lining up for seconds of this mild shrimp dish that’s fun to cook and eat.
What to Expect from This Recipe
This shrimp recipe features a very mild guajillo chili sauce made with toasted chilis and other ingredients you can pick up at the grocery store: garlic, onion, olive oil, apple cider vinegar, water and oregano. Blend the sauce, marinade the shrimp and heat on the griddle rather than sauté for a toasty, tasty dish.
Learn How to Make Mexican Shrimp Skewers
Ingredients
- 2 ¼ lbs medium shrimp, heads on or off
- ¼ white onion, diced
- 8 guajillo chilis
- 2 cloves garlic
- 2 tbsp olive oil
- ¼ cup apple cider vinegar
- ¼ cup cold water
- 1 tbsp oregano
- Salt and pepper to taste
Prepare the Chilis
Cut the tops off the chilis and slice lengthwise to remove the veins and seeds.
Preheat a griddle over medium heat. Place the chilis on the griddle and toast 3 minutes.
Flip the chilis over and toast 3 minutes on the other side.
When the chilis start to smell nice and toasty, remove from the heat and place them in a bowl of water for about 15 minutes to soak and soften. Softer chilis are easier to blend and won’t break while blending like dry, brittle chilis.
Make the Sauce
Once chilis are softened, add them to the blender, along with ¼ cup of the soaking water, onion, garlic, olive oil, apple cider vinegar, oregano, salt and pepper.
Purée until the mixture forms a paste. Empty into a bowl and set aside.
Clean the Shrimp
For the freshest tasting dish, you need to start with the cleanest shrimp. Using a sharp knife, make a shallow cut along the back of the shrimp, from head to tail. Then use the point of the knife to remove the vein.
As you clean each shrimp, place in a bowl of water until all shrimp have been cleaned and soaked in water.
Prepare to Cook
Drain the shrimp and place in a clean large bowl. Cover with the reserved guajillo chili mixture.
Use a large spoon to mix the shrimp, making sure every prawn is covered with the mixture.
Cover the bowl and marinate in the refrigerator for two hours.
Skewer and Heat
Once the shrimp have marinated, remove from the refrigerator and get your skewers ready.
Insert the skewer into the center of the first shrimp and push to the top.
Follow with two more shrimp. We recommend no more than three shrimp per skewer.
Preheat your griddle or frying pan to medium-high heat. Then add the shrimp skewers and cook for three minutes.
Look how beautifully that sauce drenches the shrimp.
After three minutes, flip the shrimp and cook another three minutes. Getting toasty!
Serving Mexican Shrimp Skewers
Serve your shrimp skewers with rice, salad or as an appetizer. For a tangy taste, add lime juice and mayonnaise and garnish with chopped fresh cilantro. The kids will love it!
More Ways to Serve Mexican Shrimp
- Sauté sliced bell peppers and jalapeño peppers, add your cooked shrimp, scoop into warm flour tortillas and top with sour cream for the ultimate shrimp fajitas.
- Serve with our authentic guacamole or a side of veggies, like sautéed zucchini.
- Serve with a side of quinoa or brown rice and black beans for a nutrition boost.
Mexican Shrimp Skewers
Equipment
- Blender
- mixing bowl
- Kitchen spoon
- Wooden skewers
- Cutting board
- Kitchen knife
- Griddle or frying pan
Ingredients
- 2 ¼ lbs medium shrimp, heads on or off uncooked
- ¼ white onion diced
- 8 guajillo chilis
- 2 cloves garlic
- 2 tbsp olive oil
- ¼ cup apple cider vinegar
- ¼ cup cold water
- 1 tbsp oregano
- Salt and pepper to taste
Instructions
Prepare the Chilis
- Cut the tops off the chilis and slice lengthwise to remove the veins and seeds.
- Preheat a griddle over medium heat. Place the chilis on the griddle and toast 3 minutes.
- Flip the chilis over and toast 3 minutes on the other side.
- When the chilis start to smell nice and toasty, remove from the heat and place them in a bowl of water for about 15 minutes to soak and soften. Softer chilis are easier to blend and won’t break while blending like dry, brittle chilis.
Make the Sauce
- Once chilis are softened, add them to the blender, along with ¼ cup of the soaking water, onion, garlic, olive oil, apple cider vinegar, oregano, salt and pepper.
- Purée until the mixture forms a paste. Empty into a bowl and set aside.
Clean the Shrimp
- For the freshest tasting dish, you need to start with the cleanest shrimp. Using a sharp knife, make a shallow cut along the back of the shrimp, from head to tail. Then use the point of the knife to remove the vein.
- As you clean each shrimp, place in a bowl of water until all shrimp have been cleaned and soaked in water.
Prepare to Cook
- Drain the shrimp and place in a clean large bowl. Cover with the reserved guajillo chili mixture.
- Use a large spoon to mix the shrimp, making sure every prawn is covered with the mixture.
- Cover the bowl and marinate in the refrigerator for two hours.
Skewer and Heat
- Once the shrimp have marinated, remove from the refrigerator and get your skewers ready.
- Insert the skewer into the center of the first shrimp and push to the top.
- Follow with two more shrimp. We recommend no more than three shrimp per skewer.
- Preheat your griddle or frying pan to medium-high heat. Then add the shrimp skewers and cook for three minutes.
- After three minutes, flip the shrimp and cook another three minutes.
Serve Your Shrimp Skewers
- Serve your shrimp skewers with rice, salad or as an appetizer. For a tangy taste, add lime juice and mayonnaise and garnish with chopped fresh cilantro.
Notes
- Frozen shrimp for fresh if you’re really pressed for time
- Sprinkle with red pepper or black pepper for extra spice
More Mexican Shrimp Recipes
- Caldo de Camarón (Shrimp Soup)
- Shrimp Ceviche Acapulco (Shrimp Cocktail)
- Garlic Shrimp Tacos
- Curried Rice with Shrimp
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